POTATO GNOCCHI RECIPE

Follow this simple recipe to make soft, pillowy gnocchi every time. Gnocchi are a satisfying and versatile way to eat pasta, complemented by all kinds of different sauces. Join us for a hands-on gnocchi masterclass in our pasta lab to get Chef Carmelo’s tips and tricks for creating the perfect gnocchi and their delicious sauces.

INGREDIENTS
  • 1kg steamed, roasted desiree potatoes
  • 250g plain flour (tipo 00) (plus extra flour for dusting)
  • 1 large egg
  • 50g grated parmesan
  • 5g salt + 50g  salt for water
  • 1 teaspoon grated nutmeg (or to taste)

How to make

Step 1

Steam and roast your potatoes: place potatoes in an oven tray and add 2 glasses of
water. Cover well with foil. ย Cook at 250 degrees for approx 45 mins-1 hour or until cooked.

Step 2

Peel potatoes while still hot and puree through a fine-holed potato mincer. ย Tip onto bench and spread out.

Step 3

Distribute the flour evenly over the potatoes. Add beaten egg, parmesan, salt & grated nutmeg for flavour.

Step 4

Mix all ingredients together until well combined. Flatten out the mix on the bench with your hands.

Step 5

Cut dough into 10cm long, 2cm wide strips. ย Sprinkle flour onto bench to prevent sticking and roll your strips into long cylinders. Cut into 1cm pieces, adding extra flour to coat the gnocchi.

Step 6

Place gnocchi onto a tray and throw into salted boiling water. ย When they rise to the surface, cook for a further 30 seconds.

Step 7

Remove from water and add to your favourite sauce. ย Enjoy!

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